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Teriyaki Pineapple Chicken Peppers

A vibrant, one-pan sweet and savory stir fry with tender chicken, fresh pineapple, crisp bell peppers, and a homemade glossy teriyaki sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Japanese-Inspired
Calories: 320

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 tbsp neutral oil like avocado or vegetable oil
  • Salt and black pepper to taste
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 green bell pepper seeded and cut into 1-inch pieces
  • 1 yellow or orange bell pepper seeded and cut into 1-inch pieces
  • 1.5 cups fresh pineapple chunks 1-inch pieces (for stir-fry)
  • 2 green onions sliced, for garnish
  • 1 tsp sesame seeds for garnish
Teriyaki Pineapple Sauce
  • 1 cup fresh pineapple chunks for pureeing
  • 0.33 cup low-sodium soy sauce or tamari for gluten-free
  • 3 tbsp brown sugar packed
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced or grated
  • 2 tbsp water
  • 1 tbsp cornstarch

Equipment

  • Large skillet or wok
  • Cutting board
  • Chef’s knife
  • Blender or Food Processor
  • Mixing bowls

Method
 

  1. Prep all ingredients: cut chicken and peppers, prepare pineapple (set aside 1.5 cups for stir-fry, 1 cup for sauce), mince garlic and ginger, slice green onions. Whisk water and cornstarch in a small bowl to make a slurry.
  2. Make the sauce: Puree 1 cup pineapple chunks until smooth. In a bowl, whisk puree with soy sauce, brown sugar, rice vinegar, garlic, and ginger until sugar dissolves.
  3. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Cook chicken in a single layer for 5-7 minutes until browned and cooked through. Remove and set aside.
  4. In the same skillet, add bell peppers. Sauté for 4-5 minutes until crisp-tender. Add the 1.5 cups pineapple chunks and cook 1-2 minutes more. Remove and set aside with chicken.
  5. Reduce heat to medium. Pour sauce into skillet, scraping up browned bits. Bring to a simmer. Re-stir cornstarch slurry and slowly whisk into sauce. Cook 1-2 minutes until thickened and glossy.
  6. Return chicken, peppers, and pineapple to the skillet. Toss to coat in sauce and heat through for 1-2 minutes.
  7. Remove from heat. Garnish with green onions and sesame seeds. Serve immediately over rice or your choice of sides.

Notes

For a thicker sauce, let it simmer a bit longer after adding the cornstarch slurry. Leftovers store well in an airtight container in the fridge for up to 3 days. Fresh pineapple is highly recommended for optimal flavor.